Method

Step 1

For the chermoula, process the garlic, onion, herbs, spices and lemon juice in a food processor, gradually adding enough of the oil to form a paste. Spread the paste over the fish, then cover and refrigerate while you make the couscous.

Step 2

Place the couscous in a heatproof bowl and pour over the hot stock. Cover and stand for 5 minutes, then fluff the grains with a fork. Stir in the herbs, garlic, nuts, chickpeas and lemon juice. Season to taste and set aside.

Step 3

Preheat a barbecue or large frypan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked.

Step 4

Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges.

Low carb

Low fat

Low sugar

Lower gi

Nutrition

2399 kj

Energy

22g

Fat Total

4g

Saturated Fat

8g

Fibre

40g

Protein

97mg

Cholesterol

548.21mg

Sodium

3g

Carbs (sugar)

49g

Carbs (total)

All nutrition values are per serve

Notes

Harissa is a Tunisian chilli paste available from Middle Eastern and gourmet food shops and delis.